Tag: Beef

Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen

Ingredients:

500 gms spaghetti (al dente)

500 gms beef mice

2 tbspns minced garlic

1 large onion (chopped)

250 gms button mushrooms (chopped) (optional)

2 carrots (chopped)

1 celery stick (chopped)

¼ cup olive oil

500 ml passata

3 cups beef broth

1 tbspn brown sugar

Salt to taste

Cracked black pepper to taste

2 tbspns chopped fresh basil

2 tbspns chopped parsley

1 tbspn chopped thyme

1 tspn oregano

Method

Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.

After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.

After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.

-Make 2 fat beef patties of mincemeat and cook them in 2 tbspns oil on medium heat for 2 minutes per side.

-Keep aside.

-Cut white rolls into two and heat on the griddle until it’s a bit red from inside.

-Now on the top part of the bun drizzle some ketchup and on the other side of the bun lay some lettuce leaves, a slice of cheese, beef patty, egg, tomato and beetroot. Now put the bun side with ketchup on top and serve hot with chips.

-Do the same with the other roll and enjoy juicy beef burger the Aussie way.

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha’s Kitchen

Ingredients:

3 cups rice (soaked for 15 mins)

Some water to boil rice

2 sliced onions

2 large onion chopped

1 cup oil

750 gms beef/ chicken/ lamb/ goat mincemeat

1 cup fresh peas

2 large potatoes, cubed

1 tbspn fresh crushed ginger

4 tbspns yogurt

Few drops of kewra essence

Few lemon slices

Some fresh coriander

Some yellow food color

Some fresh mint leaves (optional)

4 green chillies

MASALA

Salt to taste

1 tspn cumin seeds

1 tbspn garam masala

Few dry plums

1 tbspn coriander powder

1 tbspn fenugreek leaves

A piece of cinnamon

2 big black cardamoms

4 – 6 green cardamoms

7 – 8 cloves

1 tbspn peppercorns

4 bay leaves

Salt

Red chilli flakes/ red chilli to taste

1 tspn turmeric

FOR TARKA

1 onion sliced

Few curry leaves

2 dried red chillies

½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.